Anne brines her potato chips overnight in sherry vinegar to give this salty snack a huuuuuge crunch of flavor! Get the recipe ▶ https://foodtv.com/3gP9TxnSubscribe to Food Network ▶ http://foodtv.com/YouTubeLike your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Homemade ChipsRECIPE COURTESY OF ANNE BURRELLLevel: IntermediateTotal: 1 day 20 minPrep: 10 minInactive: 1 dayCook: 10 minYield: 4 servingsIngredients1 cup sherry vinegar2 tablespoons kosher salt, plus extra for seasoning2 tablespoons sugar2 large baking potatoes, such as Idaho, peeled and shaved into thin slices with a veggie peeler or mandolinePeanut or veggie oil, for fryingDirectionsIn a large container, combine the vinegar, kosher salt, sugar and 2 cups water. Whisk or shake to combine. Toss in the potatoes and refrigerate for 24 hours.In a large wide pot, heat the oil for deep frying to 350 degrees F.Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water.Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil.Working in batches, fry the potatoes until they are brown and crispy. Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones.When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt. Let cool and then store them in an airtight container (if you don't eat them all at once!).Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#AnneBurrell #Chips #SecretsOfARestaurantChef #FoodNetwork Anne Burrell's Homemade Potato Chips | Secrets of a Restaurant Chef | Food Networkhttps://www.youtube.com/watch?v=9zaPwrZ3y4Y&feature=youtu.be
